Description
These Christmas Meringue Cookies are light, airy, and perfectly sweet, making them an ideal festive treat. Delicately flavored with vanilla and decorated with red and green sprinkles, these cookies are baked low and slow for a crisp texture that’s sure to delight during the holiday season.
Ingredients
Scale
Ingredients
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Red and green sprinkles (or festive nonpareils)
Instructions
- Preheat the oven: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Beat egg whites: In a clean mixing bowl, beat the egg whites and a pinch of salt on medium speed until they become foamy, which prepares them for stabilization.
- Add cream of tartar: Add the cream of tartar to the foamy egg whites and continue beating until soft peaks form, providing structure to the meringue.
- Incorporate sugar gradually: Slowly add granulated sugar, one tablespoon at a time, while increasing the mixer speed to high. Beat until stiff, glossy peaks form to ensure the meringue is stable and glossy.
- Fold in vanilla: Gently fold in the vanilla extract using a spatula to add flavor without deflating the meringue mixture.
- Pipe or spoon meringue: Transfer the meringue mixture to a piping bag or spoon and place small mounds or festive shapes onto the prepared baking sheet. Decorate with red and green sprinkles or festive nonpareils.
- Bake low and slow: Bake the meringues in the preheated oven for 1 1/2 to 2 hours until they are dry to the touch, ensuring a crisp texture.
- Cool inside the oven: Turn off the oven and allow the meringues to cool completely inside for 1 to 2 hours or overnight to avoid cracking and preserve their delicate texture.
- Serve or store: Once completely cooled, serve the meringue cookies immediately or package them as festive gifts.
Notes
- Egg whites should be at room temperature for best volume and stability.
- Ensure your mixing bowl and beaters are clean and free of grease for optimal egg white whipping.
- Adding sugar slowly is crucial for achieving stiff peaks and a smooth texture.
- Do not open the oven during baking to prevent cracking.
- Meringues keep well in an airtight container for up to 1 week.
